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Immunoglobulin-G Content In Bovine Colostrum Preserved By Freezing, Fermentation and Chemical Preservatives

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dc.contributor.author Staples, G. E.
dc.contributor.author Kotta, P.
dc.contributor.author Schipper, I. A.
dc.contributor.author Erickson, G.M.
dc.contributor.author Fisher, G. R.
dc.rights North Dakota State University en
dc.title Immunoglobulin-G Content In Bovine Colostrum Preserved By Freezing, Fermentation and Chemical Preservatives en
dc.type Article en
dc.source North Dakota Farm Research: Vol. 39, No.2, p. 25-27:
dc.description Bovine fetuses normally receive no antibody or disease resistance through the placenta likened unto to humans embryos. In order to receive disease, the newborn calf must consume and absorb colostrum. By this writing, efforts were under way to increase resistance against enteric disease in colostrum by the preparation of vaccinations. To fully utilize colostrum as a disease preventative for calves, certain objectives must be obtained. the procedures for the proper administration of vaccinations are given. The storage and preservation of colostrum has been completed through freezing, fermentation at ambient temperatures and through the usage of preservatives. At ambient temperatures, there is minimal destruction of immunoglobulins when colostrum is fermented. An investigation to determine the levels of immunoglobulins in colostrum following freezing, fermnentation at ambient temperature and when preserves with proprionic acid or formic acid was initiated. The experimental procedure are covered. The preservation of immunoglobulin levels in stored bovine colostrum is best achienved by freezing for at least eight weeks. Fermentsation at ambient temperatures was nearly as effective as freezing in the first six weeks of storage.
dc.date.accessioned 2009-05-15T20:52:40Z
dc.date.available 2009-05-15T20:52:40Z
dc.date.issued 2009-05-15T20:52:40Z
dc.identifier.uri http://hdl.handle.net/10365/4420
dc.date 1981
dc.subject Cattle

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